At Groundschool we will run small group cookery courses designed to make you rethink the way you prepare food. Learn how to make the most of quality ingredients, minimise waste and connect better with what is on your plate.
Courses will use seasonal, regeneratively farmed ingredients sourced from Weston Park Farms and other sustainable enterprises.
We aim to have a mix of different course formats including:
- Symposiums – Informative demonstration days in collaboration with industry leading thinkers, designed to share the theory and practicality of growing and preparing different regenerative foods
- Practical workshops – Small group practical cookery courses to teach techniques, share recipes, reduce waste, and discuss reasons for preparing different foods
- Community enabling sessions – Affordable sessions designed to connect the community with local food
Whilst the schedule is currently in development, it likely that our courses will cover the following topics:
- Alternative proteins: beans and pulses
- Baking with heritage grains
- Nose-to-tail butchery and cookery
- Cooking and preserving seasonal vegetables
- Ethical dairy products
- Seasonal foraging
